Low Sodium Garlic Knots
Soft, fluffy, and bursting with garlic flavor, these Low Sodium Garlic Knots are a heart-healthy twist on a beloved classic. Made with a combination of all-purpose flour, instant yeast, and a touch of sugar, the dough is kneaded to perfection and baked to golden brown. The magic lies in the low-sodium garlic butter, infused with fresh parsley, minced garlic, and a hint of olive oil for a rich, savory finish without the extra salt. Perfect for anyone watching their sodium intake, these knots are an irresistible addition to pasta nights, soups, or as standalone snacks. Ready in under 2 hours and yielding 12 delicious servings, these homemade garlic knots are simple, flavorful, and guilt-free—perfect for health-conscious food lovers!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Instant yeast
- 1 tablespoon Sugar
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Garlic powder
- 1 cup Water
- 0.5 cup Low-sodium chicken broth
Instructions
In a large mixing bowl, combine 1 cup of all-purpose flour, instant yeast, and sugar.
Heat the low-sodium chicken broth and water together until warm to the touch but not hot (about 110°F / 43°C).
Pour the warm liquid into the flour mixture and stir until smooth.
Gradually add the remaining 2 cups of flour until a dough begins to form. Knead on a floured surface for about 8-10 minutes, until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 60 minutes or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a 6-inch long rope, then tie each rope into a knot and tuck the ends underneath.
Place the knots on the prepared baking sheet. Cover and let rise for another 15-20 minutes.
In a small saucepan, melt the unsalted butter with olive oil over low heat. Add minced garlic and garlic powder, stirring constantly, and cook until fragrant but not browned. Remove from heat and stir in the chopped parsley.
Brush half of the garlic butter mixture over the garlic knots.
Bake in the preheated oven for 18-20 minutes, or until the knots are golden brown.
Remove from the oven and immediately brush the remaining garlic butter over the hot knots.
Serve warm and enjoy your tasty Low Sodium Garlic Knots.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 14.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
